A DESTINIATION FOR ALL SEEKING AUTHENTIC NEAPOLITAN

PIZZA

"Eat Well and be Treated Right"

o Benvenuto
v9.. 1 1

Learn about us

PEOPLE AND PIZZA
Ourfamily is passionate about people and pizza. We strive to make people feel like guests in our home while serving pizza the same way it has been enjoyed for centuries in Naples, Italy the birth place of pizza. Our authentic pizza place specializes in pizza Napaletano using authentic imported Italian ingredients, as well as fresh, organic and locally grown produce. We prepare our pizza in the Neapolitan tradition by pizzaiolo artisans creating hand made dough using authentic ''~O'' flour, Italian San Marzano tomatoes grown from the mineral rich soil located in the shadow of Mount Vesuvius, in house made fresh daily Mozzarella and locally grown, organic basil. Each pizza cooks in a hand built wood burning brick oven - shipped to us from Naples Italy. Known for its airy, slightly charred crusts from the classic Margherita oozing with fresh housemade mozzarella to our famous Vongole with fresh shucked clams. Brunetti pizza is prepared to order, and cooked in our imported Italian wood burning brick oven. When our guests come for pizza they are welcomed with a friendly greeting by our staff and then the wonderful fragrance of t delicious food as it bubbles and bakes in-r"t-I-lCcustom brick oven.

"Our philosophy is people deserve the best, to eat well and be treated right".

- Michael "Pop" Brunetti

PRESS BUZZ & REVIEWS
Edible East End "the ingredients are
Best of the Best - East End

exceptional and the mozzarella homemade. "

"the clam pie/ a reva/ation

If

The New York Times "thin blistered crust; a light swirl

of sweet tomato sauce perfumed with fresh basil; and ovals of melted mozzarella on top"
Hamptons Magazine "a true gastronomical gem
1/

"more of an art than a typical food" eastofnyc.com

"It would be a crime to miss this pizza"
Mark Kuban Slice.com

Newsday "Worth the trip to the Hamptons. In Traffic!"

Newsday "savor the amazing
Long Island Press "But I've never tasted a crusteither here or in Italy-so impressive that it can sometimes take center stage over the rest of the high quality ingredients.
II

Vongole Bianca, with fresh-shucked clams, garlic butter and herbs"

and what do they know about Pizza?
~ ~

Who are Pop and Sonny

ID

You

click to learn more

lind out ...

~

P ZZA MENU
Marinara Tomato sauce, local basil, olive oil.fresh oregano (no cheese) 10 add anchovies 14 Margherita Tomato sauce, fior di latte mozzarella, local basil, sea salt, olive oil 14 Margherita Piu Tomato sauce, fresh mozzarella di bufala, fresh sweet cherry tomatoes, local basil, sea salt, olive ol! 16 Parma Imported aged prosciutto di Parma, organic arug la, aged parmigiano reggiano, drizzle of balsamic reduction 18 Vongole Fresh shucked and chopped local clams, garlic butter spread, fresh herbs, parsley garnish 18 San Gennaro Tomato sauce, imported sheep'smilk ricotta, handmade sausage, roasted peppers, onion 17 Verde Misto Mixed greens, cherry tomatoes, crumbled blue cheese, red onion, fig puree, balsamic reduction 14 Pizza Spezie Burrata cheese, broccolini, handmade sausage, chili pepper 17 spicy

Pizza Bianca Fresh cheeses of the day -no red sauce 17 add Proscuitto 19 Funghi e Cipolla mushroom, Honey, Truffle Oil, Onion, Goat Cheese, Thyme 17

Soprassata

Spicy soprassata, tomao sauce, fior di latte mozzarella, local basil, sea salt, olive oill 17
Plus weekly specials with local seasonal vegetables and our house made Mozzarella & Sausage!

the anatomy of a
Ot

eujJuttuzn
San Marzano Tomatoes

Fresh Housemade Mozzarella

Flame Blackened Blisters

WINE LIST
Sparkling Le Colture Prosecco di Valdiobbiadene DOC Brut "Fagher" NV description: Searingly fresh citrus zest, white pepper, and a saline minerality grapes: Proseco region: Veneto pizza: Marinara, Margherita, Vongole 10 glass 33 bottle

Red
Trappollini Orvieto DOC Umbria 2009 description: white flowers & citrus zest. grapes: Trebbiano region: Umbria pizza: Parma, Margherita Piu, Vangole Bianca 9 glass 27 bottle La Rivolta Falanghina DOC 2009 description: Intense volcanic minerality, anise, dried pear, melon, and lemon. Medium bodied, but dry. grapes: Falanghina region: Campania pizza: Margherita Piu, Parma, Vongole Bianca, Pizza Bianca 13 glass 39 bottle Retromarcia Chianti Classico 2007 description: Medium-bodied red with rich cherry or plumlike flavors and aromas grapes: 95% Sangiovese 5% Merlot and Canaiolo region: Sicilia pizza: PizzaSpezie, SanGennaro, lv1argherita Piu 9 glass 27 bottle Ala Nera Nero d'Avola Sicilia 2009 description: Roasted plum, raisins, black earth grapes: Nero d'Avola region: Sicilia pizza: PizzaSpezie, SanGennaro, Margherita Piu 9 glass 27 bottle Gianfranco Alessandria Dolcetto d'Alba DOC :m08 description: From famed Barolo maker, fresh bursting red plum, black cherries, woods. grapes: Dolcetto region: Piedmonte pizza: Pizza Bianca, Margherita Piu 12 glass 36 bottle

White
D'Orsaria Pinot Grigio Friuli Venezia Giulia description: Elegant and pale gold in color with a nose of acacia blossom. The palate is fresh and supple with full flavors of ripe pear and mineral notes. grapes: Pinot Grigio, Tocai, Verduzzo and Picolit on the white front and the indigenous red Refosco dal Peduncolo Rosso region: Faedis pizza: Parma, Margherita Piu, Vangole Bianca, Calabrese or Calzone 10 glass 30 bottle

-

BEER 1ST
Italian Craft Beers
P.I.L.S
golden lager

ReAle
traditionallPA

10
La Baledin Super
belgian style

23
Sella Del Diavolo Barley
farmhouse ale

9 Viaemilla
crisp elegant pilsner

18
Piccolo Sesonette
spiced ale

11
Strada e Felice
piedmont chestnut ale

10
Nora
piedmont ancient egyptian recipe

18
34 large

23
Birra Moretti Peroni 7

MEET POP & SONNY and the beginning of Pizzetteria Brunetti in Westhampton Beach, NY
Pop & Sonny are pizzaiolo artisans who joined forces to create a traditional Neapolitan pizzeria. It all started with an article "Pop" Michael Brunetti read in GQ magazine about Neapolitan pizza. So, after years of good homemade Italian food made by his grandmother who lived across the street. a desire to share that from a restaurant. Pop grew That desire was then transferred they found the perfect wood, and Pop n' Sonny learned to tame Bella, and master a pizza their friends and family loved. Their little Neapolitan pizzeria, Pizzetteria Brunetti opened Memorial Day weekend in 2010 to raves and a plethora of repeat business. The locals and summer residents (who live winter time anywhere from NYC to Delray Beach) came back every weekend. Not a weekend went by without Pop n' Sonny being told by customers that their town, neighborhood or state for that matter shouldn't be without their pizza. "You've got to open one of these in Westhchester" became a common beginning to most pizziolo who He then conversations. Customers brought their friends and house guests to sit at their little pizza counter and listen to Pops animated tails of growing up in his Italian Brooklyn home as his thick silver bracelets leans over to make sure the counter is clean and you are comfortable. They listen, but their eyes watch Sonny making their pizza. They marvel at this big tattooed guy create their edible master piece before their eyes ... opening the dough, gently spooning the sauce, peeling away perfect dollops of fresh mozzarella and placing four vibrant leaves of fresh local, organic basil and then drizzle fine Italian Olive Oil onto each individual 12" pie. Guests stare as he gently pulls the pie onto a pizza peal and place it into the 800 degree oven ... skillfully turning the pizza and chiming in on the conversation. Within about 90 seconds the steaming fluffy pizza is in front of them and Pop asks if a glass of Imported Italian wine or craft beer should accompany this delicious homemade meal. Without much hesitation a glass is poured, Pop tells a story about the region and why it tastes so good with your Margherita. The smiles on the customers faces tells the rest of the story and Pop n' Sonny have new friends.

to his son Jason "sonny" Brunetti. With a single mission statement sent to his son, the Father and son team, decided to create one of the best Neapolitan Pizza restaurants in the country. Shortly after their first conversations, Pop went to "pizza school". While still running his successful hair salon, Pop became a certified attended the International international pizzaolo and master instructor Scuola Italiana Pizzaioli and studied with famed Tony Gemignani.

continued his education interning with acclaimed chief Mathieu Palombino of Motorino Pizzaria Napoletanain Wiliiamsberg, NY.

While Pop got schooled in New York and San Francisco, Sonny received an extensive education from one of Florida's premier Neapolitan pizza makers. Within a year, the father and son duo had impressive Neapolitan pizza making credentials. Before too long, a custom built, wood burning brick oven was shipped from Naples, Italy into a little space in Pops current home town of Westhampton Beach, NY. Bella became loved the moment she arrived. Sonny moved to the Hamptons from Florida where he had been living for 20+ years as an entrepreneur running various businesses and a few restaurants and went on a mission to create the finest dough recipe and master his pizzaiolo skills with Bella, the flaming beast of a wood burning oven. After months of development, Sonny & Pop perfected their now famous dough recipe. Then through trial and tribulation,

Wa,tch the video!

OUR NEXT LOCATION NYC
Pop and Sonny are looking for the right locations with the right space, ambiance and eclectic decor in manhattan on the Upper East Side. • The paramount goal is to create an atmosphere that is inviting and comfortable. • Each location will have a family of staff that will replicate the essence of who pop and sonny are and what they represent.. Hospitality! This is key to growing the business into multiple locations. Hiring and Training the right character of people who are equally excited about people and pizza. • Every Brunetti Pizza restaurant will serve high quality artisanal Neapolitan style pizza in a contemporary environment with a great vibe. • Every Brunetti Pizza location should be in close proximity to other restaurants and bars with heavy traffic and good lunch and late night business. • We plan to focus a large part of our business success to delivery, so all locations should be near densly populated communities with families.

If you are interested in learning more about Michael &Jason Brunetti and Brunetti Pizza Co. please contact us. We are excited about pizza and passionate about returning to lithe art of food" and hospitality.

Address: 103 Main Street Westhampton Beach, NY 11978 Phone: Jason: 813.220.1786 Michael: 516.263.3674 Email: jason@pizzetteriabrunetti.com michael@pizzetteriabrunetti.com
twitter.com/pizzebrunetti facebook.com/pizzetteriabrunetti For more information please visit our website:

brunettipizzaco.com

Sign up to vote on this title
UsefulNot useful